Anna Hedworth’s wild garlic damper bread


This is an easy instant loaf flavoured with wild garlic. For this version I just made a little loaf so double the amounts if you want a larger one. To start, heat your oven to 200C/Gas6 and mix 225g of self-raising flour with ¼ tsp salt and 1 tsp extra virgin olive oil. Add 110ml water and mix everything thoroughly until you are left with a ball of dough. Knead briefly until it is combined and smooth.

Dust your work surface with some flour and flatten out the ball of dough into a circle. I finely chopped a large handful of wild garlic. You could use any combination of fillings you fancy really; chopped green or black olives, roast soft garlic, diced chorizo, roasted tomatoes. Pile your filling into the centre of the dough and start to fold the edges over the top until it is sealed. Turn the dough over and knead it to distribute the wild garlic. The aim is a ball of dough with the filling mixed through evenly inside. Once you have it under control flatten it out a bit and squash the handle of a wooden spoon into it to create triangular segments.

Finally, bake in the oven for about 40 mins, though if you use wetter fillings it takes a little longer. It should be golden and risen and sound hollow on the bottom when tapped.

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